US5888576A - Edible shrimp product and method of making - Google Patents
Edible shrimp product and method of making Download PDFInfo
- Publication number
- US5888576A US5888576A US08/793,837 US79383797A US5888576A US 5888576 A US5888576 A US 5888576A US 79383797 A US79383797 A US 79383797A US 5888576 A US5888576 A US 5888576A
- Authority
- US
- United States
- Prior art keywords
- abdominal
- cut
- segment
- shrimp
- carapaces
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 241000238557 Decapoda Species 0.000 title claims abstract description 130
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 230000003187 abdominal effect Effects 0.000 claims abstract description 286
- 235000013372 meat Nutrition 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 abstract 2
- 210000002023 somite Anatomy 0.000 abstract 2
- 210000001015 abdomen Anatomy 0.000 description 12
- 210000000481 breast Anatomy 0.000 description 12
- 241000143060 Americamysis bahia Species 0.000 description 10
- 230000001154 acute effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000009172 bursting Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
- A22C29/024—Opening, shelling or peeling shellfish
- A22C29/026—Mechanically peeling and shelling shrimps, prawns or other soft-shelled crustaceans
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
Definitions
- the present invention relates to an edible shrimp product and a process for cooking the edible shrimp product and particularly, to an edible shrimp product and a process for cooking the edible shrimp product in which the shell of the edible shrimp can be simply and easily peeled off without injuring the external appearance of the shrimp.
- the shrimp is generally cooked in a shell-peeled off state, but even if the shrimp has been cooked in a shelled state, it is eaten with its shell peeled off. When the shrimp is eaten, it is essential to remove the shell from the shrimp. In peeling-off the shell from the shrimp, the peeling-off is performed manually in such a manner that an abdominal segment side carapace which is an outer shell of each abdominal or ventral segment is peeled off from the abdomen side.
- the peeling-off of a tail of shrimp is performed by peeling-off six abdominal segment-side carapaces of first to sixth abdominal or ventral segments.
- the operation for peeling off the abdominal segment side carapaces must be repeated three times.
- the abdominal segment side carapace of the sixth abdominal segment is affixed to a tail segment-side shell which is an outer shell of a tail segment and difficult to peel off.
- the abdominal segment side carapace of the sixth abdominal segment is peeled off separately and hence, one separately peeling-off labor is required. That is, a total of four shell peeling-off operations are required for the shell peeling-off of a tail of shrimp.
- Such a shell peeling-off of shrimp is carried out for every tail in a case of shrimp consumed in a large amount. If the number of shell peeling-off runs per tail of shrimp is large, the labor required for the shell peeling-off is increased, and a lot of time is required. For this reason, when the abdominal segment side carapaces are peeled off for a large amount of shrimps, the five abdominal segment side carapaces of the first to fifth abdominal or ventral segments are peeled off by three runs of the peeling-off operation, with the abdominal segment side carapace of the sixth abdominal segment left without being peeled off.
- the sixth abdominal segment portion is in a state with the abdominal segment side carapace affixed thereto, and is difficult to eat. For this reason, it is common that the sixth abdominal segment portion is not used as an edible portion and discarded. Therefore, the edible portion of the shrimp is decreased by about 5 to 10 percent by weight, which is a problem.
- the present invention aims at solving the problems concerning the peeling-off of the abdominal segment side carapaces as the outer shell of the shrimp. Accordingly, it is an object of the present invention to provide an edible shrimp product, wherein abdominal segment-side carapaces of first to sixth abdominal or ventral segments of the shrimp product can be completely peeled by one run of a simple operation in a time far short from a time required for peeling-off the abdominal segment-side carapaces in the prior art, e.g., in a time which is one third of the time in the prior art, without injuring of the external appearance, and the first to sixth abdominal segments can be eaten.
- an edible shrimp product wherein each of abdominal carapaces interconnecting opposite ends of each of abdominal segment side carapaces of first to fifth abdominal or ventral segments of a shrimp is cut with at least one cut in order to simply peel off each of the abdominal segment side carapaces of the first to sixth abdominal segments of the shrimp in a short time, and at least a portion of the abdominal carapace connecting the opposite ends of the abdominal segment side carapace of the sixth abdominal segment is cut with at least one cut.
- an edible frozen shrimp product wherein each of the abdominal carapaces interconnecting opposite ends of each of the abdominal segment side carapaces of first to fifth abdominal segments of a shrimp is cut with at least one cut in order to simply peel off each of the abdominal segment side carapaces of the first to sixth abdominal segments of the preserved shrimp in a short time; at least a portion of the abdominal carapace interconnecting the opposite ends of the sixth abdominal segment is cut with at least one cut, and the entire shrimp product is frozen.
- a process for preparing an edible shrimp product with the shell peeled off comprising the steps of cutting, by an edged tool, each of abdominal carapaces interconnecting opposite ends of each of abdominal segment side carapaces of first to fifth abdominal segments of a shrimp in order to simply peel off each of the abdominal segment-side carapaces of the first to sixth abdominal segments of the shrimp; cutting at least a portion of the abdominal carapace interconnecting the opposite ends of the sixth abdominal segment; and tearing off a tail segment of the shrimp with the abdominal carapaces cut from the tail limbs toward the first abdominal segment.
- the cuts are made in the abdominal carapaces of the first to sixth abdominal segments in such a manner that the abdominal carapace of the film-like outer shell interconnecting the opposed opposite ends of the side carapace is cut on the abdomen side of each of the first to fifth abdominal segments of the shrimp, and the abdominal carapace of the film-like outer shell interconnecting the opposed opposite ends is cut over one half or more toward the tail segment on the abdomen side of the sixth abdominal segment.
- the abdominal segment side carapaces of the first to sixth abdominal segments of the shrimp can be peeled off from the body at one time by tearing them off, for example, with the tail segment and tail limbs held separately by hand, by the fact that the cuts are previously made in the abdominal carapaces of the abdominal segments of the shrimp in order to cut away the opposite ends of the side carapace of each of the abdominal segments of the shrimp.
- the cuts for severing the ends of each of the abdominal segment side carapaces of the shrimp from each other are made to cut the abdominal carapaces from the first abdominal segment side carapace toward the sixth abdominal segment side carapace.
- the abdominal carapace may be cut at any place therein.
- one or more cuts are continuously provided over the entire length for a soft film-like or sheet-like shell abdominal carapace between every pair of abdominal limbs located at each of the abdominal segments of the first to fifth abdominal segments of the shrimp within a region surrounded by a line connecting positions outwards spaced apart from every pair of abdominal limbs by 5 mm.
- the cuts are continuously provided over a portion a length of between from the head breast side to the tail segment, or over one half of a length between the head breast and the tail segment, or over such entire length.
- the continuous cuts cause the left and right ends of each of the abdominal segment side carapaces of the first and sixth abdominal segments to be severed from each other, and facilitate the peeling-off of the abdominal segment side carapaces of the first to sixth abdominal segments at one time, for example, by tearing-off the tail segment and the tail limbs with both of them held by hand.
- the cuts provided in the sixth abdominal segment are provided to reach the tail segment or the tail limbs, the peeling-off of the abdominal segment side carapaces are more facilitated and hence, the provision of such cuts is preferred.
- cuts may be provided in side carapace of the outer shell at the fifth or sixth abdominal segment.
- the cuts can be made obliquely in the abdominal carapace and the side carapace from the fifth or sixth abdominal segment toward the tail segment or the tail limbs, preferably, toward the tail limbs, continuously from the cuts already provided in the abdominal carapaces.
- the side carapaces extending from the first abdominal segment to the sixth abdominal segment i.e., the abdominal side carapaces can be peeled off by one run of the operation from the body portion by tearing off the tail limbs and the tail segment with both of them held by hand, as in the case where the abdominal segment side carapace of the sixth abdominal segment is cut.
- the cuts are previously made in the abdominal carapace of each of the first to sixth abdominal segments of the shrimp, so that the connection between the opposed opposite ends (on the side of abdominal segment) of each of the first to sixth abdominal segments of the shrimp, or the cuts are previously made in the abdominal segment side carapace or the abdominal carapace between the sixth abdominal segment and the tail segment.
- the tearing-off of the abdominal segment side carapaces of the first to sixth abdominal segments of the shrimp can be achieved at one run of the operation by pulling the tail limbs and the tail segment away from each other with both of them held by hand, thereby achieving the peeling-off of the shell of the shrimp in a short time.
- the cuts are made in the abdominal carapaces of the first to sixth abdominal segments by scissors, because this is achieved by a simple and easy cut making operation.
- the abdominal carapaces of the outer shell on the abdomen side of the shrimp are cut, and the body meat on the abdomen side is cut.
- the body meat is cut over one half of the thickness of the meat of the back side from the abdomen side, it is not preferable, because the body meat is easy to open, resulting in a lowered commercial value of the shrimp product.
- the cutting of the body meat in the present invention is carried out along with the cutting the abdominal carapaces, but it is preferable that the body meat is cut in a small amount. Therefore, it is preferable that the cutting of the body meat is conducted over one half or less, or smaller than one half or one third of the thickness of the back-side body portion from the abdomen side of the body meat.
- the cuts are previously provided in the abdominal segment side carapaces or the abdominal carapaces of the first to sixth abdominal segments of the shrimp. Therefore, if the tail segment and the four tail limbs are pulled in opposite directions, the abdominal segment side carapaces and the abdominal carapaces of the outer shell on the first to sixth abdominal segment and the outer shell portions on the abdominal limbs and the tail segment of the shrimp can be completely removed in a short time of, for example, 5 seconds and by one run of the simple operation, thereby simply and easily providing only the body meat and the tail limbs.
- FIG. 1 is a view illustrating an embodiment of the present invention, wherein for convenience, a shrimp with a head breast portion removed therefrom is shown on its back.
- the shrimp has a cut made to extend from an abdominal carapace of a first abdominal segment to a tail segment.
- FIG. 2 is a view illustrating another embodiment of the present invention different from the embodiment shown in FIG. 1, wherein for convenience, a shrimp with a head breast portion removed therefrom is shown on its back.
- the shrimp has a cut made in abdominal carapaces in a form different from that in the embodiment shown in FIG. 1.
- FIG. 3 is a view illustrating a further embodiment of the present invention different from the embodiment shown in FIG. 2, wherein for convenience, a shrimp with a head breast portion removed therefrom is shown on its back.
- the shrimp has a cut made in abdominal carapaces in a form different from those in the embodiments shown in FIGS. 1 and 2, and further has a cut made in side carapaces.
- FIG. 4 is a side view of a shrimp having cuts made in a form different from that in FIG. 3 in abdominal carapaces and side carapaces according to an embodiment different from the embodiment shown in FIG. 3 (the cut in the side carapace is shown).
- FIG. 5 is a view illustrating a further embodiment of the present invention different from the embodiment shown in FIG. 4, wherein for convenience, a shrimp with a head breast portion removed therefrom is shown on its back.
- the shrimp has cuts made in abdominal carapaces and side carapaces in a form different from those in the embodiments shown in FIGS. 3 and 4.
- FIG. 6 is a side view of the shrimp of the embodiment shown in FIG. 5, having a head breast portion and the cuts made in the abdominal carapaces and the side carapaces.
- FIG. 7 is a view illustrating a further embodiment of the present invention different from the embodiments shown in FIGS. 1 to 6, wherein for convenience, a shrimp with a head breast portion removed therefrom is shown on its back.
- the shrimp has a cut made in abdominal carapaces in a form different from those in the embodiments shown in FIGS. 1 to 6.
- FIG. 8 is a view illustrating a further embodiment of the present invention different from the embodiments shown in FIGS. 1 to 7, wherein for convenience, a shrimp with a head breast portion removed therefrom is shown on its back.
- the shrimp has a cut made in abdominal carapaces in a form different from those in the embodiments shown in FIGS. 1 to 6, and further has cuts made in side carapaces.
- the head portion and the breast portion of a shrimp 1 are covered with a head breast carapace 2 and connected to an outer shell 3 on an abdomen portion.
- the abdomen 4 comprised of seven segments comprises a first abdominal segment 5, a second abdominal segment 6, a third abdominal segment 7, a fourth abdominal segment 8, a fifth abdominal segment 9 and a sixth abdominal segment 10, as well as a tail segment 11. These segments are covered with the carapaces, i.e., the outer shell.
- the first abdominal segment 5 is covered with a first abdominal segment side carapace 12 of the outer shell; the second abdominal segment 6 is covered with a second abdominal segment side carapace 13 of the outer shell; the third abdominal segment 7 is covered with a third abdominal segment side carapace 14 of the outer shell; the fourth bdominal segment 8 is covered with a fourth abdominal segment side carapace 15 of the outer shell; the fifth abdominal segment 9 is covered with a fifth abdominal segment side carapace 16 of the outer shell; and the sixth abdominal segment 10 is covered with a sixth abdominal segment side carapace 17 of the outer shell.
- the tail segment 11 is located adjacent the sixth abdominal segment 10 and covered with a tail segment side carapace 18 of the outer shell. (FIG. 4)
- the operation of peeling-off of the shell of the shrimp is to separate the first abdominal segment side carapace 12 on the first abdominal segment 5, the second abdominal segment side carapace 13 on the second abdominal segment 6, the third abdominal segment side carapace 14 on the third abdominal segment 7, the fourth abdominal segment side carapace 15 on the fourth abdominal segment 8, the fifth abdominal segment side carapace 16 on the fifth abdominal segment 9, the sixth abdominal segment side carapace 17 on the sixth abdominal segment 10 and the tail segment side carapace 18 on the tail segment 11 from a body portion 19 (see FIGS. 2, 3 and 4).
- a cutting which cuts the abdominal carapaces to make a cut 20 is applied to the carapaces (abdominal carapaces) of the outer shell on the abdomen side, which are soft as compared with the carapaces (side carapaces) of the outer shell on the back side of the shrimp 1.
- This cut 20 see FIGS.
- the cut 20 is made by cutting the first to sixth abdominal carapaces 21 to 26 sequentially, for example, from a point where a body meat 19 is exposed, by scissors, in a manner that the cutting is stopped when the end 27 of the cut 20 reaches the end 28 of the tail segment 11.
- the first to sixth side carapaces 12 to 17 can be easily pulled away simultaneously from the body meat 19 by one run of a pulling-away operation along with the first to sixth abdominal carapaces 21 to 26 by tearing off the shrimp from the side of the tail segment 11 with the tail segment 11 held by one hand and with outer or inner ones 29 or 30, or outer and inner ones 29 and 30 of tail limbs held by the other hand.
- a time of about 5 seconds suffices to peel off the outer shell of one tail of shrimp.
- an end 27 of a cut 20 is terminated at a point beyond one half of the length of the abdominal carapace 26 of the sixth abdominal segment, and this cut 20 is short, as compared with the cut 20 in FIG. 1. Even if the cut 20 does not reach the end 28 of the tail segment 11, the first to sixth side carapaces 12 to 17 of the shrimp having the cut 20 made in the same manner as in the embodiment shown in FIG.
- the cut 20 is made by sequentially cutting the first to fifth abdominal carapaces 21 to 26 from the point where the body meat 19 is exposed, by the scissors, as in the embodiment shown in FIG. 1.
- the cut 20 is made to extend at a length which is more than one half of the length of the sixth abdominal carapace 26 toward the abdominal segment.
- the sixth abdominal carapace 26 can be cut to a line interconnecting ends of roots 31 of both abdominal limbs.
- a terminal position to which the sixth abdominal carapace is cut is definitely defined, which is preferable.
- an end 27 of a cut 20 is terminated at a point on a line interconnecting roots 31 of the tail limbs.
- another cut 32 is further made intersecting the cut 20 at substantially right angles to extend to the roots 31 or upper ends of the roots 31.
- the cut 20 is first made by sequentially cutting the first to fifth abdominal carapaces 21 to 25, for example, from a point where the body meat 19 is exposed, by scissors, as in the embodiment shown in FIG. 1, and then, cutting the sixth abdominal carapace 26 to the location on the line interconnecting the roots 31 of the both abdominal limbs.
- the other auxiliary cut 32 is made by cutting the abdominal carapace 26 and the side carapace 17 on opposite sides of the cut 20, so that the cut 32 is connected to the end 27 of the cut 20 at right angles.
- FIG. 4 shows a side view of a shrimp having a cut 32 in a form different from that in FIG. 3, according to an embodiment different from the embodiment shown in FIG. 3.
- the cut 32 is made at a short length in the sixth abdominal carapace, as compared with the length in FIG. 3.
- the cut 32 is made to extend toward the back to the extent not beyond an upper end of the roots 31 of the tail limbs on the side of the back.
- the cuts are comprised of the cut 20 and the cut 32 different from the cut 20.
- the outer shell can be more reliably and easily peeled off than for the shrimps in the embodiments shown in FIGS. 1 and 2.
- the first to sixth side carapaces 12 to 17 can be easily pulled away simultaneously from the body meat 19 by one run of the pulling-away operation along with the first to sixth abdominal carapaces 21 to 26 and the tail segment 11 by tearing off the shrimp with the tail segment 11 held by one hand with outer or inner ones, or outer and inner of the tail limbs held by the other hand.
- a time of about 5 seconds suffices to peel off the outer shell of one tail of shrimp.
- the cut 32 is made to extend to the cut 20 toward the sixth side carapace 26, but the cut 32 may be made to extend from the cut 20 toward the vicinity of the roots 31 of the tail limbs. In this case, it is preferable that the cut 32 is made from the end 27 of the cut 20 in the sixth abdominal carapace 26, but the cut 32 may be made from the end 27 of the cut 20 in the fifth abdominal carapace 25.
- an end 27 of a cut 20 in the sixth abdominal carapace 26 is terminated at a point considerably spaced apart from the roots 31 of the tail limbs.
- other cuts 33 are further made to extend toward the roots 31 of the tail limbs and inclined at an acute angle from the end 27 of the cut 20 toward the roots 31 of the tail limbs.
- the cut 20 is first made by sequentially cutting the first to fifth abdominal carapaces 21 to 25, for example, from a point where the body meat 19 is exposed, and further cutting the sixth abdominal carapace 26 to a suitable point corresponding to one half or more of the length of the sixth abdominal carapace. Then, the other cuts 33 are made by cutting the abdominal carapace 26 and the side carapace 17 from the end 27 of the cut 20 toward the roots 31 of the tail limbs or the vicinity thereof.
- FIG. 6 shows the shrimp particularly having the head breast portion in a side view according to the embodiment shown in FIG. 5, wherein the other cuts 33 made to extend toward the roots 31 of the tail limbs are shown.
- the cuts are comprised of the cut 20 and the cut 33 different from the cut 20.
- the outer shell can be more reliably and easily peeled off than for the shrimps in the embodiments shown in FIGS. 1 and 2.
- the first to sixth side carapaces 12 to 17 can be easily pulled away simultaneously from the body meat 19 by one run of the pulling-away operation along with the first to sixth abdominal carapaces 21 to 26 and the tail segment 11 by tearing off the shrimp from the side of the tail segment 11 with the tail segment 11 held by one hand with outer or inner ones, or outer and inner of the tail limbs held by the other hand.
- a time of about 5 seconds suffices to peel off the outer shell of one tail of shrimp.
- the cuts 33 are made to extend from the cut 20 toward roots 31 of the tail limbs, but the cut 33 may be made to extend from the cut 20 toward the vicinity of the roots 31 of the tail limbs. In this case, it is preferable that the cuts 33 are made from the end 27 of the cut 20 in the sixth abdominal carapace 26, but the cuts 33 may be made from the end 27 of the cut 20 in the fifth abdominal carapace 25.
- a cut 34 cut through from the first to sixth abdominal carapaces is made in those ends (on the side of side carapaces) of the first to sixth abdominal carapaces 21 to 26, which are each outside a pair of abdominal limbs (35 to 39) on each of the abdominal segments (5 to 10).
- the cut 20 is made between a pair of first abdominal limbs 35, second abdominal limbs 36, third abdominal limbs 37, fourth abdominal limbs 38 and fifth abdominal limbs 39 formed on first to fifth abdominal segments. Therefore, the embodiment shown in FIG. 7 is different from the embodiments shown in FIGS. 1 to 6 in respect of the position of the cut made in the abdominal carapaces.
- the end 27 of the cut 34 reaches the end 28 of the tail segment 11, as shown in FIG. 7. Therefore, as is the cut 20 in the embodiment shown in FIG. 1, the cut 20 is made by cutting the first to sixth abdominal carapaces 21 to 26 at the position outside the abdominal limbs on the side where the body meat 19 is exposed, by scissors, until the cut 20 reaches the end 28 of the tail segment 11.
- the first to sixth side carapaces 12 to 17 can be easily pulled away simultaneously from the body meat 19 by one run of the pulling-away operation along with the first to sixth abdominal carapaces 21 to 26 by tearing off the shrimp from the tail segment 11 with the tail segment 11 held by one hand and with the outer or inner ones 29 or 30 or outer and inner ones 29 and 30 of the tail limbs held by the other hand.
- a time of about 5 seconds suffices to peel off the outer shell of one tail of shrimp.
- FIG. 8 An embodiment shown in FIG. 8 is different from the embodiments shown in FIGS. 5 and 6 in that a cut 34 cutting the first to sixth abdominal carapaces is made in those ends of the first to sixth abdominal carapaces 21 to 26, which are each outside a pair of abdominal limbs on each of the abdominal segments (5 to 10).
- an end 27 of the cut 34 is terminated at a point which is far spaced apart from the roots 31 of the tail limbs 11, but in this embodiment, other cuts 33 are made to extend toward the roots 31 of the tail limbs and inclined at an acute angle from the end 27 of the cut 34 toward the tail segment 11 or the tail limbs 29 and 30.
- the cut 33 is made to extend from the cut 34 toward the roots 31 of the tail limbs, but the cut 33 may be made to extend from the cut 34 toward the vicinity of the roots 31 of the tail limbs. In this case, it is preferable that the cut is made from the end 27 of the cut 34 in the sixth abdominal carapace 26, but may be made from the end 27 of the cut 34 in the fifth abdominal carapace.
- the cut 34 is made by first cutting the first to fifth abdominal carapaces 21 to 25 sequentially by scissors, for example, from a point where the body meat 19 is exposed and then cutting the sixth abdominal carapace 26 to a suitable point. Then, the inclines cuts 33 are made by cutting the abdominal carapace 26 and the opposite side carapaces 17 from the end 27 of the cut 34 toward the roots 31 of the tail limbs on the opposite sides.
- the cuts are formed from the cut 34 and the cuts 33 different from the cut 33 in FIGS 4 and 5.
- the peeling-off of the outer shell is achieved more reliably and easily than that of the shrimp in the embodiment shown in FIG. 7.
- the first to sixth side carapaces 12 to 17 can be easily pulled away simultaneously from the body meat 19 by one run of the pulling-away operation along with the first to sixth abdominal carapaces 21 to 26 by tearing off the shrimp from the side of the tail segment 11 with the tail segment 11 held by one hand with outer or inner ones 29 or 30, or outer and inner ones 29 and 30 of the tail limbs held by the other hand.
- a time of about 5 seconds suffices to peel off the outer shell of one tail of shrimp.
- the outer shell of one tail of shrimp can be completely removed in a time of about 5 seconds by one run of the simple operation. Therefore, as compared with the prior art peeling-off process requiring a time of about 15 seconds for peeling off the outer shell of the shrimp by four runs of the operation, while leaving the outer shell portion on the sixth abdominal segment, the time taken per tail of shrimp can be shortened considerably, i.e., to one third of the time taken in the prior art process, and moreover, no outer shell portion is left unpeeled.
- the outer shell portion on the tail segment is removed along with the side carapaces and the abdominal carapaces on the abdominal segment, i.e., simultaneously with the outer shell portions on the other abdominal segments by one run of the operation.
- the operation is simple, as compared with the prior art shrimp product made by peeling off the outer shell by three runs of a manual operation using a bare hand. Therefore, the outer shell portions on all the first to sixth abdominal segments as well as the tail segment can be easily peeled off by one run of the operation without use of a bare hand, for example, by holding the tail limbs and lifting the tail segment by a fork.
- the cut cutting the abdominal carapaces on the first to sixth abdominal segments severs the body meat at a thickness of one half or less and hence, the abdomen of the shrimp is not opened, and the shrimp assumes an external appearance just as the abdomen is not cut. Therefore, the commercial value of the shrimp product cannot be reduced. Moreover, the peeling-off of the shell of the shrimp can be performed quickly and hence, the shrimp product is suitable for use in a food served in a pot.
- the outer shell portion and the side carapace on the sixth abdominal segment are also simultaneously removed and hence, even that meat portion in the sixth abdominal segment area which is discarded because it is difficult to eat and which occupies 5 to 10 percent based on the entire meat, can be eaten.
- the edible shrimp product according to the present invention need not be dressed into a processed product of shrimp with the outer shell peeled off as in the prior art, because the outer shell, i.e., the side carapaces on the abdominal segments can be simply peeled off by one run of the operation.
- the outer shell remains affixed to the shrimp, the flavor is maintained; the side area reduced by 15 to 25 percent in the prior art is not reduced at all; and the external appearance is not injured at all and hence, the commercial value of the shrimp product is not reduced.
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Wood Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
Description
Claims (6)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7-207300 | 1995-07-11 | ||
JP20730095 | 1995-07-11 | ||
PCT/JP1996/001936 WO1997002761A1 (en) | 1995-07-11 | 1996-07-11 | Edible prawn |
Publications (1)
Publication Number | Publication Date |
---|---|
US5888576A true US5888576A (en) | 1999-03-30 |
Family
ID=16537504
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US08/793,837 Expired - Fee Related US5888576A (en) | 1995-07-11 | 1996-07-11 | Edible shrimp product and method of making |
Country Status (4)
Country | Link |
---|---|
US (1) | US5888576A (en) |
JP (1) | JP3740167B2 (en) |
CN (1) | CN1104856C (en) |
WO (1) | WO1997002761A1 (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20030028101A1 (en) * | 2001-07-30 | 2003-02-06 | Weisskoff Robert M. | Systems and methods for targeted magnetic resonance imaging of the vascular system |
US6549798B2 (en) | 2001-02-07 | 2003-04-15 | Epix Medical, Inc. | Magnetic resonance angiography data |
US20040266015A1 (en) * | 2002-12-20 | 2004-12-30 | Dakocytomation Denmark A/S | Automated sample processing apparatus and a method of automated treating of samples and use of such apparatus |
US20050065430A1 (en) * | 2003-07-10 | 2005-03-24 | Andrea Wiethoff | Methods of cardiothoracic imaging - (MET-30) |
US8323710B1 (en) * | 2011-03-01 | 2012-12-04 | Jung Eun Ah | Method of frying shrimp to maintain shape thereof |
US10172916B2 (en) | 2013-11-15 | 2019-01-08 | The Board Of Trustees Of The Leland Stanford Junior University | Methods of treating heart failure with agonists of hypocretin receptor 2 |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SE9801172D0 (en) * | 1998-04-01 | 1998-04-01 | Ericsson Telefon Ab L M | Cell selection in a system with different cell capabilities |
JP2007209250A (en) * | 2006-02-09 | 2007-08-23 | Katokichi Co Ltd | Batter-coated shrimp for oil cooking |
CN101352185B (en) * | 2007-07-26 | 2010-12-22 | 上海海洋大学 | Production method of Procambarus clarki |
JP5421156B2 (en) * | 2010-03-12 | 2014-02-19 | テーブルマーク株式会社 | Shrimp with open tail fan and method |
JP5866218B2 (en) * | 2012-02-03 | 2016-02-17 | マルハニチロ株式会社 | Process for producing heated shrimp with improved texture |
JP7336611B1 (en) * | 2023-02-13 | 2023-08-31 | 株式会社極洋 | Shrimp fillet and method for producing the same |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1906375A (en) * | 1930-06-30 | 1933-05-02 | Beau Ideal Food Co | Food package and method of preparing the same |
US3780196A (en) * | 1972-02-29 | 1973-12-18 | E Domecki | Method of packing shrimp |
JPS6225007A (en) * | 1985-07-25 | 1987-02-03 | 松下電工株式会社 | Manufacture of modified wood |
US4987644A (en) * | 1990-04-10 | 1991-01-29 | Fletcher Seafoods, Ltd. | Shell cutting method for processing shrimp |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS57155942A (en) * | 1981-03-20 | 1982-09-27 | Teijin Seiki Co Ltd | Deshelling of shrimp |
CN2159663Y (en) * | 1993-07-12 | 1994-03-30 | 鸿伸机器有限公司 | Shrimp body auto sorting and shelling processing machine |
-
1996
- 1996-07-11 CN CN96191047A patent/CN1104856C/en not_active Expired - Fee Related
- 1996-07-11 JP JP50568297A patent/JP3740167B2/en not_active Expired - Lifetime
- 1996-07-11 US US08/793,837 patent/US5888576A/en not_active Expired - Fee Related
- 1996-07-11 WO PCT/JP1996/001936 patent/WO1997002761A1/en active Application Filing
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1906375A (en) * | 1930-06-30 | 1933-05-02 | Beau Ideal Food Co | Food package and method of preparing the same |
US3780196A (en) * | 1972-02-29 | 1973-12-18 | E Domecki | Method of packing shrimp |
JPS6225007A (en) * | 1985-07-25 | 1987-02-03 | 松下電工株式会社 | Manufacture of modified wood |
US4987644A (en) * | 1990-04-10 | 1991-01-29 | Fletcher Seafoods, Ltd. | Shell cutting method for processing shrimp |
Cited By (36)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6925321B2 (en) | 2001-02-07 | 2005-08-02 | Epix Pharmaceuticals, Inc. | Magnetic resonance angiography data |
US6549798B2 (en) | 2001-02-07 | 2003-04-15 | Epix Medical, Inc. | Magnetic resonance angiography data |
US20060116568A1 (en) * | 2001-02-07 | 2006-06-01 | Epix Pharmaceuticals, Inc., A Delaware Corporation | Magnetic resonance angiography data |
US20030028101A1 (en) * | 2001-07-30 | 2003-02-06 | Weisskoff Robert M. | Systems and methods for targeted magnetic resonance imaging of the vascular system |
US7412279B2 (en) | 2001-07-30 | 2008-08-12 | Epix Pharmaceuticals, Inc. | Systems and methods for targeted magnetic resonance imaging of the vascular system |
US20110167930A1 (en) * | 2002-12-20 | 2011-07-14 | Gordon Feingold | Information notification sample processing system and methods of biological slide processing |
US8257968B2 (en) | 2002-12-20 | 2012-09-04 | Dako Denmark A/S | Method and apparatus for automatic staining of tissue samples |
US20060045806A1 (en) * | 2002-12-20 | 2006-03-02 | Dakocytomation Denmark A/S | Apparatus for automated processing biological samples |
US20060063265A1 (en) * | 2002-12-20 | 2006-03-23 | Dakocytomation Denmark A/S | Advance programmed sample processing system and methods of biological slide processing |
US20060088940A1 (en) * | 2002-12-20 | 2006-04-27 | Dakocytomation Denmark A/S | Isolated communication sample processing system and methods of biological slide processing |
US20050064535A1 (en) * | 2002-12-20 | 2005-03-24 | Dako Cytomation Denmark A/S | Method and apparatus for pretreatment of tissue slides |
US20060172426A1 (en) * | 2002-12-20 | 2006-08-03 | Dakocytomation Denmark A/S | Systems and methods of sample processing and temperature control |
US10156580B2 (en) | 2002-12-20 | 2018-12-18 | Dako Denmark A/S | Information notification sample processing system and methods of biological slide processing |
US20080241876A1 (en) * | 2002-12-20 | 2008-10-02 | Dako Denmark A/S | Information notification sample processing system and methods of biological slide processing |
US7648678B2 (en) | 2002-12-20 | 2010-01-19 | Dako Denmark A/S | Method and system for pretreatment of tissue slides |
US7758809B2 (en) | 2002-12-20 | 2010-07-20 | Dako Cytomation Denmark A/S | Method and system for pretreatment of tissue slides |
US7937228B2 (en) | 2002-12-20 | 2011-05-03 | Dako Denmark A/S | Information notification sample processing system and methods of biological slide processing |
US7960178B2 (en) | 2002-12-20 | 2011-06-14 | Dako Denmark A/S | Enhanced scheduling sample processing system and methods of biological slide processing |
US20040266015A1 (en) * | 2002-12-20 | 2004-12-30 | Dakocytomation Denmark A/S | Automated sample processing apparatus and a method of automated treating of samples and use of such apparatus |
US8216512B2 (en) | 2002-12-20 | 2012-07-10 | Dako Denmark A/S | Apparatus for automated processing biological samples |
US20060046298A1 (en) * | 2002-12-20 | 2006-03-02 | Dako-Cytomation Denmark A/S | Enhanced scheduling sample processing system and methods of biological slide processing |
US8298815B2 (en) | 2002-12-20 | 2012-10-30 | Dako Denmark A/S | Systems and methods of sample processing and temperature control |
US9778273B2 (en) | 2002-12-20 | 2017-10-03 | Dako Denmark A/S | Isolated communication sample processing system and methods of biological slide processing |
US8386195B2 (en) | 2002-12-20 | 2013-02-26 | Dako Denmark A/S | Information notification sample processing system and methods of biological slide processing |
US8394635B2 (en) | 2002-12-20 | 2013-03-12 | Dako Denmark A/S | Enhanced scheduling sample processing system and methods of biological slide processing |
US8529836B2 (en) | 2002-12-20 | 2013-09-10 | Dako Denmark A/S | Apparatus for automated processing biological samples |
US8663978B2 (en) | 2002-12-20 | 2014-03-04 | Dako Denmark A/S | Method and apparatus for automatic staining of tissue samples |
US8673642B2 (en) | 2002-12-20 | 2014-03-18 | Dako Denmark A/S | Enhanced scheduling sample processing system and methods of biological slide processing |
US8788217B2 (en) | 2002-12-20 | 2014-07-22 | Dako Denmark A/S | Information notification sample processing system and methods of biological slide processing |
US8784735B2 (en) | 2002-12-20 | 2014-07-22 | Dako Denmark A/S | Apparatus for automated processing biological samples |
US8969086B2 (en) | 2002-12-20 | 2015-03-03 | Dako Denmark A/S | Enhanced scheduling sample processing system and methods of biological slide processing |
US9229016B2 (en) | 2002-12-20 | 2016-01-05 | Dako Denmark A/S | Information notification sample processing system and methods of biological slide processing |
US9599630B2 (en) | 2002-12-20 | 2017-03-21 | Dako Denmark A/S | Method and apparatus for automatic staining of tissue samples |
US20050065430A1 (en) * | 2003-07-10 | 2005-03-24 | Andrea Wiethoff | Methods of cardiothoracic imaging - (MET-30) |
US8323710B1 (en) * | 2011-03-01 | 2012-12-04 | Jung Eun Ah | Method of frying shrimp to maintain shape thereof |
US10172916B2 (en) | 2013-11-15 | 2019-01-08 | The Board Of Trustees Of The Leland Stanford Junior University | Methods of treating heart failure with agonists of hypocretin receptor 2 |
Also Published As
Publication number | Publication date |
---|---|
CN1104856C (en) | 2003-04-09 |
CN1165473A (en) | 1997-11-19 |
JP3740167B2 (en) | 2006-02-01 |
WO1997002761A1 (en) | 1997-01-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US5888576A (en) | Edible shrimp product and method of making | |
US7134958B2 (en) | Method of making bird wing and breast products and products made in accordance with the method | |
US4816276A (en) | Process for preparing shrimp | |
US3593370A (en) | Method of butchering tuna | |
US5429546A (en) | Processing whole crayfish to simulate finger lobster serving | |
WO2005055731A1 (en) | Method for shucking lobster, crab or shrimp | |
US6221405B1 (en) | Method of bonding and tenderizing meat | |
US6036596A (en) | Apparatus and method for removing meat from a crawfish tail | |
US7029388B2 (en) | Method of making a food product from the back of a bird and the product produced in accordance with the method | |
US7066802B1 (en) | Pre-cut crab legs, arms and claws | |
US5087221A (en) | Processed shrimp product having easily removable shell and method of producing same | |
US7033265B1 (en) | Pre-portioned fish fillet and method of making same | |
JP2006230249A (en) | Method for processing mackerel globe fish capable of recognizing poisonous mackerel globe fish and processed product | |
US4987644A (en) | Shell cutting method for processing shrimp | |
EP3925449A1 (en) | Method and device for de-heading and de-veining a raw heads-on shrimp in a frozen state | |
US5234372A (en) | Tendon extraction system | |
CN112006241A (en) | Processing technology for crayfish processing | |
US6159528A (en) | Methods for the processing of underutilized hard-shelled crustaceans | |
JP2005278463A (en) | Frozen, developed and extended shrimp and method for producing the same | |
JP2787289B2 (en) | Shell shrimp, method for stripping shrimp, and method for producing frozen shrimp | |
US7201648B1 (en) | Method of preparing poultry drumstick for frying, and food product therefrom | |
CN1050974C (en) | Method for splicing big butterfly shrimp by small shrimp | |
JP3085413U (en) | Sweet chestnut | |
JPS6345211Y2 (en) | ||
GB2227404A (en) | Removing eyes from pineapples |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: NISSHO IWAI CORPORATION, A CORP. OF JAPAN, JAPAN Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:NAGANO, KIYOSHI;REEL/FRAME:008544/0252 Effective date: 19970401 |
|
FEPP | Fee payment procedure |
Free format text: PAYOR NUMBER ASSIGNED (ORIGINAL EVENT CODE: ASPN); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY |
|
FPAY | Fee payment |
Year of fee payment: 4 |
|
AS | Assignment |
Owner name: SOJITZ CORPORATION, JAPAN Free format text: MERGER;ASSIGNOR:NISSHO IWAI CORPORATION;REEL/FRAME:016761/0831 Effective date: 20050106 Owner name: SOJITZ CORPORATION, JAPAN Free format text: MERGER;ASSIGNOR:SOJITZ CORPORATION, A CORPORATION OF JAPAN;REEL/FRAME:016761/0913 Effective date: 20040215 |
|
AS | Assignment |
Owner name: SOJITZ CORPORATION, JAPAN Free format text: CORRECTIVE ASSIGNMENT TO CORRECT THE ASSIGNEE'S ADDRESS AND EXECUTION DATE, PREVIOUSLY RECORDED AT REEL 016761 FRAME 0913;ASSIGNOR:SOJITZ CORPORATION;REEL/FRAME:017957/0289 Effective date: 20050215 |
|
FPAY | Fee payment |
Year of fee payment: 8 |
|
REMI | Maintenance fee reminder mailed | ||
LAPS | Lapse for failure to pay maintenance fees | ||
STCH | Information on status: patent discontinuation |
Free format text: PATENT EXPIRED DUE TO NONPAYMENT OF MAINTENANCE FEES UNDER 37 CFR 1.362 |
|
FP | Lapsed due to failure to pay maintenance fee |
Effective date: 20110330 |